Lexi's Clean Kitchen · by Lexi's Clean Kitchen
Homemade Vegetable Stock
NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 26%
CARBS 65G86% OF CAL
21G FIBER20G OTHER24G TOTAL SUGAR
FAT 3G8% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple homemade vegetable stock made by simmering aromatic vegetables, herbs, and tomato paste. More flavorful than store-bought versions.
component🥘 pressure cooker🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 onions (halved)
- 5 carrots (quartered)
- 4 stalks celery (quartered)
- 1 head of garlic (halved)
- 1 bunch of thyme leaves
- 1 bunch of parsley
- 2 bay leaves
- 2 tablespoons tomato paste
- Water
At a glance
PER SERVING · TIME 70M
CAL 15%·PRO 26%
CARBS 65G86% OF CAL
21G FIBER20G OTHER24G TOTAL SUGAR
FAT 3G8% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 369mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2276mg
- Calcium
- 527mg
- Iron
- 16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.